Category: Cake

A light and airy cake is on the menu today. It’s a cool day with overcast skies. A respite from the tropical heat experienced over the last few days. I really welcome the slight drizzle and the cool breeze with big open arms. Walking my dog today has been so pleasant.

The weather has put me in a good mood to bake a lemon chiffon cake. I hadn’t had a chiffon cake for many months. The cake turned out pleasantly, light and airy with a tinge of fresh lemon scent. I love it. The recipe is pretty simple and uncomplicated. I used the juice of half a lemon and some lemon rind to flavour the cake. The other ingredients are the standard egg yolks, egg whites, vegetable oil, caster sugar and cake flour. For the meringue, I beat my egg whites till they are at soft peak stage. The cake rose beautifully and shrank just a little while cooling (this is normal). The cake tasted light and refreshing and is a perfect pairing with tea or coffee. I’m thankful for this simple enjoyment I have today.

Lemon Chiffon Cake

Ingredients (for a 17cm chiffon cake pan):

3 egg yolks

15g caster sugar

20ml fresh milk

40ml vegetable oil (I used canola oil)

15ml lemon juice (about juice of 1/2 lemon)

1/2 teaspoon lemon rind

70g cake flour

1/2 teaspoon baking powder

3 egg whites

45g caster sugar

Direction:

Preheat oven to 170C.

Using a hand whisk, mix egg yolks and 15g sugar until all the sugar is dissolved.

Add milk and continue to whisk. Then add lemon juice and lemon rind, whisk to combine.

Add vegetable oil and whisk to combine everything.

Add cake flour and baking powder and use a spatula to fold the flour into the wet mixture. Set aside.

Using an electric mixer, beat egg whites until they become frothy. Add 45g sugar in 3 parts, beating until you get soft peaks.

Take 1/3 of the meringue and fold into the egg yolk mixture. Make sure that the meringue is completely folded in. Repeat with another 1/3 until all the meringue is folded completely into the egg yolk mixture.

Happy Lunar New Year! I hope you had a fabulous time visiting family and friends and feasting on all the delicious food and snacks.

I spent two days visiting my relatives and I had a good time catching up with them. We had a fun time sharing stories, giving out hongbaos and trying out each other’s bakes. I brought the pineapple tarts that I made to my in-laws and grandmother’s house because they love pineapple tarts but can no longer make them. I remember that when I was a child I would go to my grandmother’s house to help make pineapple tarts. Those good old days will always be remembered dearly. We made tray after tray of pineapple tarts to give to our relatives. Now that Grandma is almost 90, it is time for me to make them for her each Chinese New Year. I’m glad she likes my tarts. She is a good cook and hearing her say she likes them is like receiving a pat on the back.

Coming from a small family, my visiting for Chinese New Year is finished. If you have a big family with many relatives to visit and you are thinking of bringing a gift over to their house, I have a recommendation for you. You can make an almond cake that everyone will love. Whenever I bake this for someone I get good reviews for it. It is really delicious and moist. The butter and ground almonds make this cake a winner. The best part is everything can be mixed in one bowl. It saves time in getting the mixer out and washing multiple dishes and utensils. I use just a bowl and a hand whisk.

I bought ground almond to make almond cookies but never got around to it because I was making pineapple tarts (due to hot demand from the husband and daughter). I doubt I will be baking almond cookies because my MIL has kindly bought us a box of almond cookies. So today, I decided to make an almond cake using the ground almond meant for almond cookies. I will be having this for tea later. I hope you try this recipe and and get a thumbs-up for this cake.

Almond Cake

Ingredients (one loaf cake or 8″ cake):

100g unsalted butter, bring to room temperature

100g caster sugar

3 large eggs, lightly beaten

90g ground almonds (almond powder)

40g cake flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon fresh milk

1 teaspoon vanilla

1 tablespoon flaked or chopped almonds for garnishing

Directions:

Pre-heat oven to 180 degrees celcius.

Line a loaf pan with parchment paper at the bottom and lightly grease the sides of the pan.

In a large bowl, cream butter and sugar with a hand whisk until it is light and fluffy.

Add eggs and continue whisking. Then add vanilla and fresh milk, whisking after each addition of ingredient.

Sift over cake flour, baking powder, baking soda and salt into the bowl. Fold to incorporate the flour and butter mixture.

Add ground almonds and fold to incorporate everything.

Pour batter into the loaf pan and sprinkle flaked or chopped almonds.

Bake in pre-heated oven for 30 – 35 minutes or until skewer inserted comes out clean.

I’m baking a super soft, smooth, melt-in-the-mouth, delicious, light cheesecake for my daughter today. She’s getting a little bit of blues having to go back to school after the long school holiday break. I hope she cheers up because this is her favourite cake. She loves all things chilled. And this cake is perfect when chilled. It’s so delicious and light it’s hard to stop at one slice. It’s an absolute winner in our family. I’m looking forward to having a relaxing tea time with my gal.

The method in which this cake is made is similar to a chiffon cake. You will need to mix meringue into the egg yolk batter. Patience is required to enjoy a slice of Japanese cheesecake. From preparation to baking, to slicing the cake takes a few hours. But I think it is worth it because it is so heavenly. You need to set aside time to melt the cream cheese, let it cool and pass it through a strainer, prepare the meringue and let the cake bake for one hour then cool for another 1 to 11/2 hours before you can serve it. If you intend to make this for a party, it will be better to prepare it one day before so you have time to chill it in the fridge.

Japanese Cheesecake

Ingredients (for an 8 inch cake):

250g cream cheese

50g unsalted butter

50g milk

6 egg yolks, at room temperature

50g milk

60g cake flour

20g corn flour

1/2 teaspoon salt

3 egg whites, at room temperature

1/4 teaspoon cream of tartar

140g caster sugar

Directions:

Preheat oven to 150 degrees celcius.

Over a bain marie/double boiler, melt cream cheese, butter and milk together to get a smooth creamy consistency. Use a wooden spoon to stir the mixture. When done, remove from the double boiler and leave to cool.

In a mixing bowl, beat the egg yolks with a hand whisk lightly. Add milk and continue to whisk lightly.

Pass the cream cheese mixture that has cooled through a strainer/sieve for a smoother consistency and to remove lumps from the mixture. Note: This step is important for a smooth and velvety cake.

Fold the cream cheese mixture into the egg yolk mixture till everything is well incorporated.

In a separate mixing bowl and with an electric mixer, beat egg whites till foamy. Add in cream of tartar and continue beating. Add sugar in three additions to the egg whites and beat till soft peaks are achieved.

Mix 1/3 of the meringue with the egg yolk and cream cheese batter, then fold the rest of the meringue into the batter. Make sure everything is well combined.

Pour into an 8 inch cake pan lined with parchment paper at the bottom. Tap the cake pan against the counter a few times to release any air bubbles.

Prepare water bath by adding about 1 inch of hot water into a big cake pan (must be larger than the cake pan you are using for the batter). Then put the 8 inch cake pan into the bigger cake pan with hot water.

Bake in pre-heated oven for one hour.

At the end of one hour, turn off the oven and let the cake stay inside the oven with the door closed for 30 minutes. Do not open the oven door as the sudden change in temperature will cause the cake to shrink.

After 30 minutes, open the oven door slightly to allow the cake to cool in the oven. Leave the cake in the oven for one hour.

After one hour has passed, take the cake out and let it cool on a wire rack.

Once the cake has been cooled completely, slice with a sharp knife. Clean the knife with a kitchen towel after each slice for clean and presentable slices.

Store them in air-tight containers and chill them in the fridge.

Melting cream cheese, butter and milk over a double boilerCooling the cream cheese mixture. Notice that the consistency is lumpy so it will have to be strained for smooth consistency.Meringue with soft peaks

Water bath (sorry, the water can’t be seen from the picture)

And this is how my cake turned out:

Oops, this is real life! A cake with cracks on the top. I dusted the top with some icing sugar to make it look a little better. Don’t think it worked though. But trust me, it is true when they say don’t judge a book by its cover. This is super yummy, soft, smooth, cottony, and not overly sweet.

I wanted to bake a cake this week. I wanted to make something light and I thought of chiffon cake immediately. I had not baked a chiffon cake for a few months and I started thinking of the flavour. I had lemons on hand and almost went with it. Then I thought – If I went with lemons I would have leftover cake because not everyone in my family likes a citrus cake. The other choice that was playing in my mind was Pandan Chiffon. Ok, Pandan Chiffon would be a hit in our household.

If you live in Singapore or visited Singapore, you will know that Pandan chiffon is the most famous of all chiffon cakes. This pastel green, feather-light, cottony cake is aromatic and flavourful. The texture is soft and cottony and the taste is sweet and fragrant. The fragrance comes from the cake’s star ingredient – Pandan, also known as Screwpine Leaf in some parts of the world. Locally, we call this leaf Pandan. It is a tropical plant used in a lot in South East Asia cooking. It is almost always paired with coconut milk in South East Asian cooking. In Pandan Chiffon Cake, coconut milk goes hand in hand with Pandan.

Pandan/ScrewpineLeaves

I managed to get Pandan leaves and coconut milk at the market and made Pandan Chiffon yesterday. Pandan leaves can be grown at home and can be easily found at supermarkets and wet markets in Singapore. If you are living in other parts of the world and would like to try Pandan Chiffon, you can try to see if the Asian supermarkets sell the leaves or perhaps some bakeries do have Pandan Chiffon.

Pandan Chiffon Cake (17cm chiffon pan)

Ingredients:

90g cake flour

1 teaspoon baking powder

25g granulated sugar

3 egg yolks

100ml pandan coconut milk**

11/2 tablespoon vegetable oil **

3 egg whites

50g granulated sugar

Notes:

** To make 100ml pandan coconut milk, blend 120ml of coconut milk with at least 8 blades of pandan leaves. Cut the pandan leaves into small pieces before blending.

** I used canola oil, do not use olive oil as the taste will turn out differently. Use light flavoured oils such as canola or sunflower.

** Do not oil or grease the chiffon cake pan because the cake needs to stick to the sides of the pan to rise.

Directions:

Make pandan coconut milk by blending 120ml coconut milk with at least 8 blades of pandan leaves cut into small pieces. Using a sieve, strain to get 100ml of pandan coconut milk.

Separate egg yolks and whites and leave them till they reach room temperature. (Tip: use eggs from the refrigerator as they are easier to separate than those left in room temperature)

Whisk egg yolks with 25g granulated sugar till light and airy.

Stir in vegetable oil followed by pandan coconut milk. Stir till well combined.

Sieve cake flour and baking powder over egg yolk mixture. Fold to incorporate well with the egg yolk and pandan coconut milk.

Preheat oven to 170 degree celcius.

Using an electric mixer, beat egg whites till foamy. Add 50g sugar in thirds, each time beating well on medium speed. Beat till stiff peaks form. One way to test if egg whites or meringue has reached stiff peaks is to overturn the bowl. The egg whites/meringue will stick to the bowl and not fall out.

Take about one third of the beaten egg whites/meringue and fold into the egg yolk mixture. Fold till there are no traces of egg whites. Light and swift folds are required so as not to deflate the egg whites.

Next, take another one third and fold into the egg yolk mixture.

Finally take the last third and fold into the mixture ensuring that everything is well incorporated and no traces of egg whites are present.

Pour batter into chiffon cake pan.

Tap the cake pan on the counter a few times to break any air bubbles in the batter.

Bake for 30 minutes. The cake will rise above the cake pan whilst baking. This is normal.

Remove from the oven and immediately invert the cake pan on an overturned cup. This is to prevent the cake from collapsing.

Let it cool completely for at least one to one and a half hours before removing from the cake pan.

Use a thin bladed knife to run along the cake pan to release the cake.